Two to Four Without H2O
It doesn't take long to know you're thirsty or to know you're hungry. We can survive quite a while without food but we don't want to, we're chubby for a reason after all! Unfortunately, we can't go long without water (2-4 days) and when we go without food for long periods of time we lose common abilities. What good are all the skills you've learned if you are too weak to employ them? We want to highlight some great tips from the Red Cross for food storage and water acquisition and storage. They have produced a valuable document that we like to refer to when maintaining our food and water for extended periods of time. See our Resources page for the full document you can reference to sustain your family in an adverse event.
Store at least one gallon per person, per day (two week supply for each person).
Boiling or chlorination will kill most microorganisms but will not remove other contaminants such as heavy metals, salts, and most other chemicals.
Boiling is the safest method, bring water to a rolling boil for 1 full minute.
You can use household liquid bleach to kill microorganisms (only regular un-scented liquid bleach, 5.25% to 6.0% sodium hypochlorite). Add 16 drops (1/8 teaspoon) of bleach per gallon of water, stir and let stand for 30 minutes. The water should have a slight bleach odor. If it doesn’t, then repeat the dosage and let stand another 15 minutes. If it still does not smell of bleach, discard it and find another source of water.
Keep food in a dry, cool spot—a dark area if possible.
Open food boxes and other resealable containers carefully so that you can close them tightly after each use.
Wrap perishable foods, such as cookies and crackers, in plastic bags and keep them in sealed containers.
Empty open packages of sugar, dried fruits, and nuts into screw-top jars or air-tight canisters for protection from pests.
Inspect all food for signs of spoilage before use.
Throw out canned goods that become swollen, dented, or corroded.
Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.